thanks folks, for the advice
Mint shopping I will go!

A  few times I've made some really nice raita using fresh mint
I bought it from the local Asian shops
I'd like to grow some (quite expensive to buy a bunch)
Does anyone know what is the common Asian mint sold?
It's always there, along with, the fresh fenugreek and coriander

making her Garam Masala is on my to do list
is it very different from shop bought stuff?
I  don't think you need the garlic ginger paste either
But you've got to keep recipes and methods that belong together
I think  Kris's cooking times are very important, especially as you don't fry the spices

that's all good info
Something puzzles me about the "add baking powder"recipes
Incidentally I note that it's not in the recipe, you shared

Why do recipes use baking powder then tell you to leave the dough 24 hours?
Surely all the fizz will have gone?

all Indian takeaways seem to use it, as well as self raising flour
and obviously it's an expense

Quote from: livo on February 05, 2019, 08:48 PM
The SAF naan is very tasty and the full dairy deluxe naan is rich in flavour and texture.
https://www.196flavors.com/india-naan

Thank you
that's a very intelligent and comprehensive answer
Have just  copied that recipe, from the link
will give it a go next time

which yeast do you use?
I use dried normally, fresh is quite hard to get
I've got two types, both made by Allisons
one is Easy Bake, mainly intended for bread machines,I think
The other is just called Dried Active Yeast
that's more the old fashioned stuff

I use a tava for some naans
other times I use the tandoor
But I can't accurately measure the temperature, of the tandoor
It's a little hit and miss
But when you get it right it's absolutely magic
The tava is easy to check the temperature
I've got one of those temperature guns
https://www.google.com/search?q=thermometer+gun&source=lnms&tbm=shop&sa=X&ved=0ahUKEwiQtKafmKjgAhXIBGMBHVH9B8cQ_AUIDigB&biw=1024&bih=622#spd=456809340215793101
it gets confused on the tandoor though

There are many different recipes for naan
But which flour gives the best result?
Plain or self raising?
All the takeaways I have seen use self raising but there are many home recipes that use plain
What difference  does it actually make?
Does it affect the gluten?
What do folks think?

Quote from: Peripatetic Phil on February 03, 2019, 01:12 PM
but if I find them too greasy, or make too many, then they go in a warm oven until they are crisp and dry.
* Phil.

yes not really sure what happens to the grease, it disappears. Guess it goes into the poppadom


as for the naan recipe, it's very hard to beat

The curry secret book is very controversial
so what people have made what recipes from it?

Can't leave this book completely alone
Every now and then I do another recipe
This time it's Saag Paneer
I made the Paneer too (recipe in the book)
The picture shows what you how much paneer you get
I used 2 litres for that, so it's not much of a yield
You have to weigh down the curds to make them solid
Reckon they use a lot more pressure when it's made commercially
My paneer was sort of light and fluffy!
I pre deep fried it (like they do in the takeaways)
It didn't half bubble in the oil!
I made Kris's base in my big pot
Very good pot that
The spinach was canned (as per recipe)

I always finish of the poppadoms in the oven
It really does make a big difference
If you haven't done it before then try it
They turn out less greasy and it adds an extra layer of flavour

the naans were made in my tandoor
Paul Clearey's recipe (Pacman and it's on this site)

served with raita, mango chutney and lime pickle  (only a quid at Morrisons at the moment)

very enjoyable curry

it looks very good
very interested to see what happens

Quote from: livo on January 29, 2019, 10:55 PM
It was always possible that I misunderstood pete's original post and I've said that previously.  As far as I'm now concerned, pete answered my initial question satisfactorily here.

Quote from: pete on January 26, 2019, 10:43 AM
I'm sorry if that was misleading
No,  I meant after countless recipes, I don't believe you can make a restaurant curry base at home.
I think the result is only obtainable by using seasoned bhajee oil and cooking on a very large scale
The aroma of a sample base, when heated, is the BIR aroma
You can't get that, with a home made base

I now believe he originally used the word "secret" in a general and broad sense, which was not intended to be interpreted literally. He may have said the key to success is in the Base Gravy.  I can understand how his claim of it "not being on this or any other site" is in direct reference to exact base gravy recipes on this or other sites.  I'm fine with his explanation here. 

yes that is what I meant
I started getting into the takeaway kitchens about 13 years back
and I have seen and even helped to make the curry gravy in takeaways

the seasoned oil is normally added after boiling up the onions/tomatoes and peppers for an hour and a half
the oil is not manky or horrible, or in any way bad tasting
I have actually tasted a little bit it on it's own
it's slightly hot and there is a "fried" flavour about it
pretty dull really
nothing exceptional
it's always filtered anyway
so there are no burnt bits in it
But when the oil is added,,to the boiled onions, within 5 minutes, the BIR aroma just hits you, and doesn't disappear
It's just there really strong
Even after blending

After it's blended
the gravy was always boiled again until the oil rose to the top
Then you let the gravy cool down a bit
Maybe an hour
Scoop off all the oil you could, for starting off the curries
this oil always seems to be held in old tomato puree cans
there is normally one on the cooker full of this oil


what can I say?
When I add fresh oil to my boiled onions, at home, I don't get the aroma

ANYTHING used with proper BIR gravy, has the BIR taste and aroma
even if you made a curry with no extra spices or garlic ginger or any main ingredient, which they sometimes do
I've seen people have chips and curry sauce made like that, and it's still BIR tasting

I also think cooking the base very large helps too

These are just my thoughts, perhaps I'm wrong
But I hit a wall on my cooking over 10 years ago which I just can't get through
and these are my conclusions